Persimmons are available during the fall through early winter, and while they aren’t as well-known or popular as some other fruits, they are delicious and make fabulous desserts. Persimmon pie is a favorite way to use ripe persimmons; it is different and delicious.
For those who aren’t familiar with this fruit, there are two kinds of persimmons generally available: Hachiya and Fuyu. Both varieties are best eaten when very soft and jelly-like, but the Fuyu will be sweet even if eaten while still firm. Hachiya persimmons tend to be bitter and astringent if eaten before they are softened. Both types of persimmons are a great source of Vitamin A and also contain iron.

Persimmons can be easily pureed for this pie by halving them, scraping the pulp into the blender or food processor, and processing until smooth. While the skin is edible and can be pureed with the pulp, it is generally a bit coarse; this pie has a better texture if the skin is left out of the puree.